VIETNAM
Vietnamese Recipes

Few cultures of the world have been as misunderstood in the West as those of South-East Asia. Among them, the lands of Vietnam are probably the least understood. Although there are overtones which reflect Chinese, Indian and a later French influence, authentic Vietnamese cuisine is unique. Craig Claiborne, leading food critic of the "New York Times", acclaims the Vietnamese kitchen as "one of the most outstanding on earth". In France, home of haute cuisine, Vietnamese chefs have earned so enviable a reputation that soon after John F Kennedy became president, a Vietnamese chef was invited to take charge of the White House kitchen.

The diversity of Vietnamese cuisine is at least partially explained by the country's geography. The extensive coastline, stretching over 1400 miles along the eastern seaboard of South-East Asia, provides all kinds of fish and shellfish.

Rice, staple food of the vast majority of Asian kitchen, is no less important in the cooking of Vietnam. Prepared in infinite variety, it appears at every meal and is, indeed, the "bread" of life. In Vietnam and other Asian countries, glutinous ( sweet) rice is normally only used for sweets or snack. For all-round use, the Vietnamese prefer rice that is very dry and flaky.

Vietnamese cuisines make good use of homegrown fruits and vegetables. The markets are a feast to Western eyes with their colorful display of unfamiliar fruits, vegetable and fresh herbs. A variety of mints, lemon grass and coriander are used in dishes.

Meat is less widely used than fish and seafood, primarily because it is relatively expensive. Lamb and mutton are not seen at all. Pork is cheaper than other types of meat and is therefore more frequently eaten. Vietnamese pigs, fed on chopped banana tree trunks, produce a superior pork that is much prized. Chicken and duck, much leaner than their Western counterparts, are seen on special occasions. Beef is very expensive and is served only at very special feasts.

Nuoc Cham, also known as Nuoc man, is a universal condiment, used in many different ways. This clear, salty liquid is prepared by layering fresh anchovies, sardines and other small fish, with salt, in large barrels; these are then set out in the sun. Nuoc Cham is added to all kinds of dishes during preparation; it also serves as the base for sauces to be sprinkled on prepared dishes or served as a dip. It also combined with garlic, lime or lemon juice, sugar and fresh chilies, and used to enhance flavors of other foods.

The hallmarks of Vietnamese cuisine are lightness and subtlety, with a delicacy and clarity of flavor. Although Chinese influences are apparent, they have been so assimilated that even a stir-fried dish which looks somewhat Chinese will have a taste and aroma unmistakably Vietnamese, while their curry is quite unlike any Indian curry. The Vietnamese aversion to fats is apparent in their stir-frying technique in which even less oil is used than in Chinese cooking. Their dislike of fat is probably one reason why the Vietnamese simmer so many of their dishes. The light and delicate nature of this cuisine can be attributed to this limited use of fats and the emphasis on fresh, raw vegetables.

The food of north is not as spicy as that of the south, although black pepper is widely used as a condiment, Northerners like their vegetables cooked and tend to prefer more complex and delicate flavors. Fish is not as important in the north , but shellfish, such as crab, is exceedingly popular. Stir-fried dishes are seen more often in the north than in the centre and south-undoubtedly because of the proximity of the Chinese Border.

The centre mountainous neck of land connecting the north and south, is where Hue, the ancient capital of the kings of Vietnam is located. Here the influence of the royal palate is evident in the emphasis on food presentation. Small portions of a variety of dishes are served at each meal and spicy foods predominate, with the frequent use of hot chili peppers and Nuoc Cham.

The hot climate and fertile fields of the south provide a great variety of vegetables, fruits, meat and game. Large quantities of fresh fruit and raw vegetables are consumed. A tropical people, the south Vietnamese traditionally prefer spicy food; they also make good use of locally grown coconut and sugar cane. The influence of the French is more evident here - in the use of Western vegetables, such as potatoes and asparagus, though prepared in Vietnamese style.

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1. Chicken Spring Rolls (Cha Gio Ga)
2. Nuoc Cham
3. Vegetable Platter (Dia Rau Song)
4. Crabmeat and Tapioca Pearl Soup (Cua nau Bot Bang)
5. Chrysanthemum Soup with Minced (Ground) Pock (Canh Tan O Thit Heo)
6. Duck Soup with Dried Bamboo Shoot (Vit Xao Mang)
7. Simmered Pineapple with Fish (Ca Kho Thom)
8. Barbecued Prawns (Tom Nuong Banh Hoi)
9. Fried Chicken with Coconut Milk and Lemon Grass (Ga Xao Sa Nuoc Dua)
10. Barbecued Spareribs (Suon Nuong)
11. Barbecued Beef with Lime Juice (Thit Bo Nuong Vi Sat)
12. Orange-Shaped Cakes (Banh Cam)
13. Beef & Flat Noodle Soup (Pho Bo)
14. Egg & Beansprout (Moon Soup)
15. Sugar-Cane Shrimp (Chao Tom)
16. Egg Rolls (Nem Thit)
17. Sizzling Fish in Banana Leaves (Ca Roti)
18. Garlic Clams (Con Nghieu Roti)
19. Barbecued Beef Wrapped in Rice Paper (Thit Bo Nuong Ra)
20. Aromatic Braised Duck (Vit Gung Luoc)
21. Beef Cooked in Vinegar (Bo Nhung Dam)
22. Baked Big Head Shrimps
23. Anchovy in Lemongrass
24. Baked Carapace in Vietnamese Style
25. Deep Fried Shrimp Balls
26. Baked Goby in Vietnamese Style
27. Curry Crabs in Vietnamese Style
28. Big Head Shrimps in Lemongrass
29. Steamed Crab in Young Coconut
30. Sugarcane Shrimps
31. Baked Mussels in Hot and Sour Sauce
32. Steamed Crabs in Beer
33. Yellow Eel in Black Pepper
34. Chicken Wings in Lemongrass
35. Deep Fried Bean curd
36. Oxtail with Lemongrass in Hot Pot
37. Deep Fried Chicken Meat in Red Taro Curd
38. Pigeon with Fish Gravy
39. Beef Dices in French Style
40. Deep Fried Chicken in Red Taro Curd
41. Duck in Orange Sauce
42. Pork Chops in Lemongrass
43. Stewed trotter in Vietnamese Style
44. Chicken Hot Pot in Vietnamese Style
45. Chicken Feet Soup with Young Coconut
46. Mussel Soup with Coconut Milk
47. Chicken and Bean Tread Soup in Vietnamese Style
48. Pigeon and Coconut Soup
49. Stir Fried Rice in Vietnamese Style
50. Pork Chops and Vietnamese Noodles in Lemongrass

51. Stir Fried Green Bean Sheet with Mixed Vegetables
52. Rice Noodles with Duck Meat in Soup
53. Beef and Rice Sheets in Vietnamese Style
54. Rice Noodles with Sausage
55. Rice Sheet rolls in Vietnamese Style
56. Vegetable Spring rolls
57. Chicken meat and vegetables Salad
58. Beef and Shrimp Crisps in Vietnamese Style
59. Steamed Spring rolls in Vietnamese Style
60. Sweet Soup of Beans in coconut Milk
61. Taro, Sweet Potato and Pumpkin in Coconut Milk
62. Agar Agar with Coconut Milk in Ice
63. Green Bean with Coconut Milk in Ice
64. Glutinous Rice and Sweet Corn in Coconut Milk
65. Vietnamese Condiments
66. Pork and Shrimp Crepe
67. Fresh Spring Rolls (Goi Guon)
68. Pork and Crab Rolls (Cha Gio)
69. Prawn Fried Rice (Chom Chien Tom)
70. Grilled Meat Balls with Peanut Sauce (Nem Noung)
71. Noodles with Beef & Vegetables (Me Xao)
72. Crab Omelet (Cha Cua)
73. Bean Thread Noodle Soup (Canh Kim Cham Bun Tau)
74. Hot and Sour Soup with Prawns and Pineapple (Canh Chua Tom)
75. Chicken Noodle Soup (Pho Ga)
76. Pickled Bean Sprouts and Carrot (Duo Gia)
77. Green Papaya Salad (Goi Du Du)
78. Prawn Salad with Carrot and Cucumber (Goi Ca Rot)
79. Shredded Cabbage and Chicken Salad (Ga Xe Phai)
80. Grilled Lemongrass Beef Noodle Salad (Bun Bo)
81. Fish Braised in Caramel Sauce (Ca Kho)
82. Fish in Lemongrass Sauce (Ca Uop Xa)
83. Stir-fried Flounder with Ginger Sauce (Ca Xot Gung)
84. Prawns in Garlic Sauce (Tom Chien)
85. Crab in Garlic and Pepper Sauce (Cua Ran Muoi)
86. Grilled Lemongrass Chicken (Ga Nuong Sa)
87. Chicken Wings in Caramel Sauce (Canh Ga Khon Gung)
88. Grilled Spareribs with Lemongrass (Suon Nuong)
89. Grilled Ground Beef in Wild Pepper Leaves (Bo La Lot)
90. Beef Stew (Thit Bo Kho)
91. Beef with Bamboo Shoots (Bo Xao Mang)
92. Grilled Skewed Pork (Bun Cha)
93. Pork Stew With Bean Curd and Hard-Boiled Eggs (Thit Kho)
94. Bananas in Coconut Milk (Che Chuoi)
95. Caramel Custard (Banh Dua Ca Ra Men)
96. Tapioca and Cantaloupe (Bot Bang Chan Trau)

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